Description
As a busy mom, I know how challenging it can be to whip up a meal that’s both quick and delicious. That’s why I’m excited to share my Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce! This dish is not only a feast for the eyes but also a burst of flavors that will impress your loved ones. With marinated shrimp, creamy avocado, and vibrant corn salsa, it’s a perfect solution for those hectic weeknights or a delightful weekend treat. Trust me, this bowl will become a family favorite in no time!
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- Juice of 1 lime
- Salt and pepper to taste
- Fresh chopped cilantro (for garnish)
- 1 1/2 cups corn (fresh, frozen, or canned)
- 1/4 cup diced red bell pepper
- 1/4 cup chopped green onions
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- 2 ripe avocados
- Juice of 1/2 lime
- 1/2 cup mayo or Greek yogurt
- 1 tbsp lime juice
- 1 tsp hot sauce (optional, to taste)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp chopped cilantro
Instructions
- In a bowl, mix olive oil, paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss shrimp in the marinade and let sit for 15–20 minutes.
- In another bowl, combine corn, bell pepper, green onions, cilantro, lime juice, and salt. Mix and chill.
- Scoop avocado into a bowl, mash with lime juice, salt, and pepper until creamy but slightly chunky.
- Whisk together mayo (or yogurt), lime juice, hot sauce, garlic powder, smoked paprika, cilantro, and salt. Adjust thickness with a splash of water if needed.
- Heat a grill or grill pan over medium-high. Cook shrimp 2–3 minutes per side until pink and lightly charred.
- Add rice or quinoa to the base of a bowl. Top with corn salsa, avocado mash, grilled shrimp, and drizzle with the creamy sauce. Garnish with fresh cilantro.
Notes
- For a spicier kick, add more hot sauce to the creamy sauce.
- This dish can be served with rice or quinoa for a complete meal.
- Leftover shrimp can be stored in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 200mg